Ingredients
- 500-550 g green beans, washed, trimmed and dried
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- coarse salt and freshly ground pepper, to taste
- finely grated zest of 1 organic lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/2 a medium red onion, finely diced
- 2 tablespoons freshly chopped dill
- 1/4 cup pine nuts lightly roasted (25 g)
- grated parmesan cheese, to garnish
Instructions
- Heat oven to 425° / 220° degrees and line a baking sheet with parchment paper.
- Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet and sprinkle with a pinch of salt and pepper.
- Roast in oven for about 13-15 minutes, stirring halfway through cooking time. The beans should have a bite to them but no longer taste raw.
- Meanwhile, in a small bowl, mix together the garlic with 1 teaspoon coarse sea salt (less if using fine sea salt); add the lemon zest and lemon juice. Whisk in 2 tablespoons olive oil.
- Transfer the beans to a serving bowl. Add the red onion and dill; pour over the dressing and toss to combine. Taste and adjust seasoning with more pepper and lemon juice if necessary. Scatter the pine nuts over and garnish with freshly grated parmesan. Serve hot or room temperature. Enjoy!
Nutrition
Notes
Parmesan goes nicely with the roasted green beans, so feel free to toss some extra parmesan in with the beans before garnishing.
I almost always use a coarse sea salt for my recipes. I highly recommend 100% natural Marisol Flor de Sal from Portugal.